Description
Beef & Rice Stuffed Poblano Peppers combine smoky, charred peppers with a savory filling of ground beef, seasoned rice, and melted Mexican cheese. This hearty dish is baked to perfection, making a delicious and satisfying meal that highlights vibrant flavors and a comforting texture.
Ingredients
Scale
Rice
- 1/2 cup long-grain or jasmine rice
- Kosher salt
- 3/4 cup water
Peppers
- 4 large poblano peppers (about 1 1/4 lb. total), halved lengthwise, ribs and seeds removed
- 2 Tbsp. extra-virgin olive oil, divided
Beef Mixture
- 1 lb. ground beef
- 1 small yellow onion, chopped
- 3 cloves garlic, finely chopped
- Freshly ground black pepper
- 1 chipotle chile in adobo, finely chopped
- 2 Tbsp. tomato paste
- 2 tsp. dried oregano
- 3/4 tsp. ground cumin
- 1 (14.5-oz.) can fire-roasted diced tomatoes
- 1/4 cup chopped fresh cilantro leaves, plus more for serving
Topping
- 1 1/2 cups shredded Mexican-blend cheese
Instructions
- Cook the Rice: In a small saucepan, combine rice, 3/4 cup water, and a large pinch of salt. Bring to a boil over medium-high heat. Cover and reduce heat to low. Simmer until rice is tender and water is absorbed, about 17 minutes.
- Char the Poblano Peppers: Place a rack in the upper third of the oven and heat the broiler on high. On a large baking sheet, toss the poblano peppers with 1 tablespoon of olive oil, then arrange cut side down. Broil, watching closely, until just starting to char in places, about 5 minutes. Turn peppers cut side up and continue to broil until crisp-tender, about 2 minutes more. Let cool slightly.
- Cook the Beef Mixture: Preheat oven to 400°F. In a large skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil. Add ground beef, chopped onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until beef is cooked through and browned, about 7 minutes.
- Add Seasonings and Simmer: Stir in the chipotle chile, tomato paste, oregano, and cumin. Cook, stirring, until fragrant, about 1 minute. Add fire-roasted diced tomatoes and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until liquid slightly reduces, about 5 minutes.
- Combine Rice and Beef Mixture: Fluff the cooked rice with a fork and stir into the beef mixture along with 1/4 cup chopped fresh cilantro. In a 13″ x 9″ baking dish, arrange the poblano peppers cut side up; season with salt and pepper. Generously stuff each pepper with the beef and rice mixture. Top each with shredded Mexican-blend cheese. Tightly cover the baking dish with foil.
- Bake the Stuffed Peppers: Bake in the preheated oven until peppers are tender, approximately 25 minutes. Remove foil and switch oven to broil. Broil the peppers, watching closely, until cheese is bubbly and lightly browned, about 2 to 3 minutes more.
- Garnish and Serve: Arrange the stuffed peppers on a platter and top with additional fresh cilantro. Serve hot and enjoy.
Notes
- To avoid overly spicy heat, remove seeds carefully from the poblano peppers before stuffing.
- Use a Mexican-blend cheese for authentic flavor; alternatively, cheddar or Monterey Jack work well.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a vegetarian version, substitute ground beef with seasoned cooked lentils or plant-based meat alternatives.
- Make sure to watch the peppers closely while broiling to prevent burning.
Nutrition
- Serving Size: 1 stuffed poblano pepper
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
